28 May Strawberry Ice Cream Recipe
Let’s be honest strawberry ice cream is no easy feat. Often times it can turn into a flavorless mess filled with tiny ice crystals. Luckily this homemade strawberry ice cream recipe is packed with flavor, and it’s super creamy!
Better yet, if you are not a fan of eggs in ice cream, this strawberry recipe is perfect for you. It’s bursting with fresh strawberry flavor enhanced by a few drops of freshly squeezed lemon juice and mint extract.
What Does Macerating Strawberries Mean?
The word macerate sounds so intimidating, but it is so easy a fool could do it. Simply put, maceration is defined as softening or sweetening foods by submerging them in a liquid. Maceration is the perfect method of adding sweetness to fruits like strawberries.
Balsamic vinegar, liquor, and sugar are commonly used to macerate fruit. But the most amazing aspect of macerating fruit is a preservation method. Macerated fruits can last for up to three or four days covered in the refrigerator.
How to Make Strawberry Ice Cream
To make this super, easy strawberry ice cream recipe, all you need are a few ingredients. Firstly you want to ensure you use ripe strawberries. Ripe strawberries have a sweet aroma, with a pink interior when cut. If your strawberries are white on the inside, they are not ripe.
Next, the strawberries are chopped and macerated in sugar and lemon juice, then some of the strawberries are blended into a puree. The strawberry puree is combined with more granulated sugar, heavy cream, half and half, sea salt, and mint extract. The strawberry ice cream base is churned in an ice cream machine just until it doubles in size.
The remaining macerated strawberries are mixed into the strawberry ice cream, then transferred to an airtight freezer-safe container and placed into the freezer for 4 hours until it firms up.
Strawberry Ice Cream Recipe
- 3 cups strawberries chopped
- 1½ cups granulated sugar
- 1 tbsp fresh lemon juice
- 1½ cups heavy cream
- 1½ cups half and half
- 1 tsp mint extract
- 1 tsp sea salt
- Add the chopped strawberries into a large bowl along with 1/2 cup of granulated sugar and lemon juice. Let the strawberries sit for 10-15 minutes until the juices have been released.
- Remove 1 cup of the chopped strawberries using a slotted spoon and set it aside. Pour the remaining strawberries into a blender and process until it is blended.
- Stir the blended strawberries, heavy cream, half and half, mint extract, and sea salt.
- Pour the strawberry heavy cream mixture into an ice cream machine and churn the strawberry ice cream according to the manufacturer's instructions.
- During strawberry ice cream's the last 5 minutes of churning time, add the reserved strawberries.
- Transfer the strawberry ice cream to a freezer-safe container and freeze it for 4-6 hours before scooping.
- If you are using frozen strawberries instead of fresh strawberries, defrost them before dicing them up and combining them with granulated sugar and lemon juice.
- If you cannot find mint extract, substitute it with vanilla or lemon extract.